Combine first 3 ingredients in a mixing bowl; make a well in center of mixture. Add butter and egg; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill at least 2 hours.
Grease and flour bottom of a 9-inch Springform pan. Roll pastry to 1/8-inch thickness on a lightly floured surface. Cut into a 9-inch circle. Place in bottom of Springform pan. Bake at 450° for 10 minutes; cool.
Beat cream cheese in a large mixing bowl at medium speed of an electric mixer until smooth. Add sour cream, mixing well. Gradually add egg yolks, vanilla, lemon rind, cornstarch, and 1 cup sugar, mixing well.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold into cream cheese mixture.
Pour mixture into prepared pan. Bake at 350° for 45 minutes. Increase temperature to 375°; continue baking 15 minutes. Turn oven off. Leaving oven door closed, allow cheesecake to cool in oven for 1 hour. Remove from oven; let cool to room temperature. Loosely cover and refrigerate 12 to 24 hours. (Cheesecake is best when thoroughly chilled and flavors have time to ripen.) Remove sides of Springform pan before serving.